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Classic Fried Green Tomatoes

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Southern fried green tomatoes are justifiably legendary, and when they're battered and fried with care, nothing is more delicious with fried eggs and country sausage patties at breakfast or with grilled meats, fried chicken, or panfried soft-shell crabs. Don't over-batter these tomatoes, and while they can be kept warm without losing much of their toothy crispness, do try to serve them as hot as possible for ultimate enjoyment. As for the tablespoon of bacon grease, fried green tomatoes are simply not genuine without the subtle flavor of bacon."

List of Ingredients

â—¦ 3 medium fresh, firm green tomatoes
â—¦ ¼ cup whole milk
â—¦ 1 large egg
â—¦ 1 cup yellow cornmeal
â—¦ ¼ cup all-purpose flour
â—¦ Salt and freshly ground black pepper to taste
â—¦ Peanut oil for shallow frying
â—¦ 1 tablespoon bacon grease


Recipe

Cut off and discard the stems of the tomatoes, then cut the tomatoes into ¼-inch-thick slices.

In a bowl, whisk together the milk and egg till well blended. In another bowl, combine the cornmeal, flour, and salt and pepper and stir till well blended.

In a large, heavy skillet, heat about ½ inch of oil plus the bacon grease to 350° F on a deep-fat thermometer. In batches, dip the tomato slices in the milk mixture, then in the cornmeal mixture, shaking off any excess, and fry till golden brown and crisp, about 2 minutes on each side, turning once. Drain on paper towels, sprinkle with extra salt, and keep warm till ready to serve.

Makes 4 servings